Tropical Coconut Colada Cake – A Sweet Slice of Spring Break!

It’s time to celebrate Spring Break with this Coconut Colada Cake! This tropical layer cake is all about sun and fun, featuring a super moist coconut-pineapple cake, creamy coconut frosting, and a fun graham cracker “sand” topping. This is literally a vacation in dessert form!

Recipe Rundown

Need a Reason for Cake? Throw a Spring Break Party! 

Even if it’s just a chill, low-key gathering, there’s nothing better than celebrating the season with a fun and easy layer cake. Spring Break doesn’t have to mean crowded theme parks or hectic travel—sometimes, the best way to enjoy it is by simply hanging out, soaking up the warm weather, and ahem, eating a slice of cake.

Why You’ll Love This Cake 

This Coconut Colada Cake is packed with tropical flavors! It combines pineapple and coconut, the perfect mix of spring and sunshine. Plus, it’s extra easy to make:

 Cake mix base – A simple hack that makes baking a breeze
 No stress frosting – Covered in sanding sugar, so no need for perfectly smooth sides
 Spring Break fun factor – Topped with graham cracker “sand” and adorable decorations

The Cutest Finishing Touches 

To really bring those tropical beach vibes to life, I used Bakery Bling decorations, and let me tell you—I’ve loved their products for years! I used a mermaid kit with tails, seashells, and sea creatures, plus their glittery sugar that adds the perfect sparkle. It’s seriously so cute, and I highlyrecommend trying it.

Bring on the Beachy Vibes 

No matter how you celebrate, this cake is the perfect Spring Break treat. Grab a slice, close your eyes, and enjoy the break!

FAQ

1. Can I make this Coconut Colada Cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them in an airtight container at room temperature. The fully decorated cake can be refrigerated for up to 3 days—just let it come to room temperature before serving.

2. What type of coconut extract should I use?

Pure coconut extract is ideal for the best flavor. Avoid artificial extracts, as they may have a synthetic taste.

3. Can I use fresh pineapple instead of canned?

Yes! Finely chop fresh pineapple and drain excess juice before adding it to the batter to prevent excess moisture.

4. How do I get a smooth frosting finish?

Use an offset spatula and a cake scraper for a clean look. Chilling the cake between frosting layers also helps create a smooth, professional finish.

5. What’s the best way to apply sanding sugar to the cake?

Place the cake on a rimmed baking sheet and use your hand to gently press the sugar onto the frosting. This keeps things neat and prevents waste.

Sprinkle of Fun

I used to love Spring Break growing up because, of course, we’d get a week off of school. It also meant the start of warm weather fun! I never traveled anywhere far, it was just nice to have a relaxing week at home. Here’s my sprinkle of fun idea- turn your backyard into a tropical escape. Grab a slice of this Coconut Colada Cake, throw on your favorite beach playlist, and have a mini Spring Break Staycation. It would be super fun to lounge by the pool, set up a DIY tiki bar with fun drinks, or just kick back in a beach chair with sunglasses on. This cake is best enjoyed with relaxation!

Spring Break Coconut Colada Cake

Print Recipe

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

For the Cake:

• 1 box white or yellow cake mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/2 cup crushed pineapple (drained)
• 1/4 cup sweetened shredded coconut

For the Frosting:

• 1 cup (2 sticks) salted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk or heavy cream
• 1/2 tsp coconut extract
• 1/2 tsp vanilla extract
• Gel food coloring: pink and blue

Toppings & Decoration:

• Graham crackers (crushed for sand effect)
• Toasted coconut flakes
• Bakery Bling decorations
• Blue sanding sugar or glittery sugar

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the cake mix, buttermilk, oil, eggs, vanilla extract, and coconut extract until smooth and well combined. Gently fold in the crushed pineapple and shredded coconut.
3. Divide the batter evenly between the prepared cake pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
4. In a separate bowl, beat the butter until smooth and creamy. Gradually mix in the powdered sugar, alternating with coconut milk or heavy cream until the frosting is light and fluffy. Stir in the coconut and vanilla extract.
5. Divide the frosting into two bowls—one filled about three-quarters full and tinted blue, the other one-quarter full and tinted pink.
6. Place the first cake layer on a cake board or serving plate. Spread a thin layer of blue frosting, about 1 to 1 ½ cups, over the top. Place the second cake layer upside down on top so the bottom of the cake faces up, creating a smooth surface.
7. Cover the entire cake with a layer of blue frosting, smoothing it out with a cake scraper or offset spatula. A few bumps are fine since the sanding sugar will be added next.
8. Place the cake on a rimmed baking sheet. Using a cupped hand, press the sanding sugar onto the sides of the cake, patting it gently so it sticks.
9. Transfer the pink frosting to a piping bag fitted with a 1M tip and pipe a decorative border around the top edge of the cake. Sprinkle coconut flakes over the pink border, then fill the center with graham cracker crumbs to create a sandy effect. Add any additional decorations, such as Bakery Bling pieces, for extra flair.
10. Refrigerate for about 30 minutes to set. Let the cake come to room temperature before serving and enjoy!

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